Preheat oven to 400.

Grease two mini muffin pans with cooking spray.

Place a pecan in each muffin cup, top side down; set aside.

In a medium bowl whisk together flour, baking powder and salt.

Make a well in the center and pour the cream into the well.

Fold and stir with a rubber spatula until soft dough is formed.

Leave dough to rest for 3 to 5 minutes.

Lightly flour your working area and turn out the dough.

Flour a rolling pin and roll the dough out to a rectangle to about a 1/4-inch thickness.

Grab the soft butter and, using your fingers, spread it over the dough.

Combine brown sugar and cinnamon in a small bowl.

Sprinkle the dough with a pinch of salt.

Sprinkle prepared sugar mixture over dough.

Starting at the short end, roll the dough tightly and gently stretch to lengthen the roll.

Cut the roll crosswise into 24 buns.

Place each bun into a muffin cup, cut side up.

Bake for 14 to 15 minutes, or until browned.

Remove from oven and turn out onto a cooling rack.

Serve immediately.